Mushroom lovers rejoice for this simple, easy and delicious pasta recipe! All it takes is some mushroom purée to bring all the flavour to torn pasta pieces.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
10 sheets lasagne, torn
4 tbsp butter
500 g shiitake or black mushrooms, sliced
1 garlic clove, peeled and crushed
¼ cup water

METHOD
1. Boil the lasagne pieces until they are al dente. Drain them, but reserve about 2 cups of the cooking liquid.
2. Heat 2 tbsp butter and fry most of the mushrooms (keep some for serving) and garlic until golden.
3. Add ¼ cup water and blend until smooth.
4. Heat the remaining 2 tbsp butter and fry the mushroom purée for 5 minutes. Add the pasta and just enough cooking liquid so that the sauce can coat the pasta. Toss together until well coated.
5. Serve the torn pasta with the reserved sliced mushrooms.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Leftover mushrooms? Save them for this vegan shiitake mushroom pho.

The post Quick and easy torn pasta with mushroom purée appeared first on MyKitchen.

Shyly hiding in the woods or proudly displayed on the shelf, supermarket mushrooms are rich in antioxidants and full of flavour. 

By Roxy Greeff

BUTTON

Small and white, button mushrooms are an immature form of the common mushroom. These have a lovely woody taste that gets stronger as you cook them. They can be used in almost any dish.

PORTOBELLO

The biggest of the commonly cultivated mushrooms, portobellos belong to the same species as button mushrooms. Recognisable by their giant caps, they make a satisfying vegetarian burger patty or can be stuffed for a great starter.

PORTABELLINI

Also called brown mushrooms, these immature portobellos are similar in size and shape to button mushrooms. They have an intense earthy flavour, which makes them delicious in salads, soups or sauces.

SHIITAKE

These are an iconic flavour in East Asian dishes, where they’re popular for their medicinal properties. They work best in stir-fries, but are also tasty with pasta.

OYSTER AND KING OYSTER

With their slightly fishy taste, these mushrooms really do live up to their name. King oysters differ from their cousins in that they are stockier with a large, meaty stem. Pair them with white meat.

SHIMEjI

This is one mushroom you shouldn’t be eating raw because of its bitter taste. Once cooked, however, it exhibits a beautiful nutty flavour with a slight crunch. It’s especially delicious slow roasted whole with butter.

ENOKI

Also known as golden needle mushrooms, these can be recognised by their clusters of long, thin stems and tiny caps. They have a delicate flavour and are best served raw to retain their fresh crunch.

The post How well do you know your supermarket mushrooms? appeared first on MyKitchen.